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Noma’s Super-Goth Dishes Were Foraged Straight From Hell

A tasting menu for the death-obsessed

A duck wing from Noma that features feathers still in tact. Photo by Ditte Isager for Noma

It’s the 31st of October, and at the single most talked-about fine dining restaurant of our time, the menu is chock full of dark, morbid delights.

Since mid-October, René Redzepi’s revamped Noma has been serving its game and forest menu. Perhaps taking a cue from when fellow foraging enthusiast Alex Atala decapitated a chicken at a culinary conference in Copenhagen, Redzepi has really leaned into the Meat Is Dead Animals aspect of game-eating.

This serving of duck brain cooked in butter and spices inside a duck head alongside a spoon made of duck beak will help you connect with your inner zombie. It’s very “Death Eater does Island Way sorbet.”

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Late night snack included brain, wing, feet

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Behold, a trompe l’oeil of jelly shaped to look like a beetle — complete with insect pins to increase the entomology-box feel.

And now, the piece de resistance: a mallard wing presented to guests with the feathers still on. Per Noma’s comms rep, the dish is a “fried wing of mallard with seaweed butter and arctic thyme salt. It is served in such a way that the guests hold the wing (the feather side) and then eat the fried wing part (which is fried with a sourdough ‘tempura’ batter).”

Honestly, there will be no better Halloween meal served tonight.

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